St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-09-25
catsup, tablespoonful of vinegar, some
cayenne and a tablespoonful of soy.

eatsup, tablespoonful of vinegar, some
cayenne and tablespoonful of soy.
SWISS CAKE.
One-half pound each of butter, flour
and sugar, four eggs. Beat the yolks of
the eggs with the sugar and some grated
lemon peel. Add the butter melted, and
slowly shake in the flour, beating it
until well mixed. Beat the whites of
the eggs to froth, mix the whole to-
gether and beat on for while after the
whites are added; butter tin and bake
the cake one-half hour.
BAKED INDIAN PUDDING.
Make with milk and sifted meal pint
of thick muSh. Let it boil until
thoroughly scalded, and set it away to
cool. When cool add two well beaten
eggs, small cup of mOlasses, a table
spoonful of ginger, half teaSpoenful
of ginger, half teaSpOOnful of CHINA
mon and little salt; add enough cold
milk to fill the basin in which it is
to be cooked, and a few apples, sliced;
place in the oven and when cruSted over
add piece of butter half the size of an
egg.
PEACH JAM.
Take the desired quantity of ripe
peaches, pare them and remove the
stones and cut them into quarters; put
them into preserving pan and set over
the fire and stir constantly until they
become very soft; then rub them
through sieve and take out the humps;
thoroughly smooth, then to every pound
of the pulp add pound of white sugar;
put the contents over the fire again,
stirring and Swimming constantly, and
cook ID minutes after the pulp begins to
boil. Fill jars and cover tightly and
keep in cool dry place.
RIPE CUCUMBER PICKLE.
Pare and cut in strips ripe cucumberS,
boil in water until wooden tOothpick
will go through easily, drain we'll and
place in 4 jar. Make pickle to cover
them by allowing one quart of vinegar
to two pounds of sugar. Put tea
spoonful OF cloves, cinnamon and
allspice and half Il teaspoonful of pepper
in a bag; boil the vinegar. with the
sugar and spice added, and pour hot
over the cucumbers; less spice can be
used if desired.
TOMATO KETCHUP.
One gallon of ripe tomatoes, four
tablespOonfulS of salt, two tablespoon
fuls each of pepper and ground mustard,
4 Tablespoonful each of allSpice and
cloves, pint of vinegar, one-half cup
of sugar; simmer slowly for three hours :;
bottle and cork tightly and it will keep
for years.
CHILL SAUCE.
One peck of ripe tomatoes. eight pep
pers, six onions; chop all together: add
eight tablesp0onfulS of sugar, the same
quantity of salt and six cups of vinegar;
stew two hours and bottle tightly
MUsKNIELON PRESERVES.
Take melons too green for table use,
but into sections and peal and slice into
very thin pieces: put into preserving
pan. with clear water enough to cover,
and boil until very soft. To every quart of
melon and liquor add three cups of sugar
and one lemon sliced, skin and all; cook
all until the melon is very transparent
and syrup thick; put in jars, air tight.
TABLE FOR BOILING.
Beef la mode, 80 minutes to a pound.
COrned beef, 80 minutes.
COrned tongue. 80 minutes.
Ham, So minutes.
Mutton. 20 minutes.
Veal, 80 minutes.
Turkey, 90 minutes.
Chicken, ~ hours.
Old fowl 2 or 3 hours
Halibut and salmon. Is minutes.
Blue fish, 10 minutes.
Fresh cod. 6 minutes.
A USEFUL HINT.
Place dish of water in the oven when
cake is baking to prevent its Scorching.
NJ. r. Ill.